8
H
ELPFUL
H
INTS
•
Store the freezer canister in the freezer so it is always ready for use. Keep it
wrapped in a plastic bag to prevent freezer burn and store in an upright position.
•
Homemade ice cream recipes use only fresh ingredients; therefore, they do not
have the same consistency as store-bought ice creams which use gums and
preservatives to make them firmer. If you prefer a firmer consistency, place the
frozen ice cream in an airtight container and store it in the freezer for one or
more hours until the desired consistency is achieved.
•
For recipes that require pre-cooking, prepare the mixture a day ahead and store
overnight in the refrigerator. This will allow the mixture to completely cool and
increases the volume.
•
Ice cream mixtures may be stored in the refrigerator up to 3 days prior to
freezing. Be sure to mix well before adding the mixture to the freezer canister.
•
The most common ingredients in ice cream are cream, sugar, eggs, and milk.
For the richest flavor and creamiest texture, use a cream containing the highest
percentage of fat. Heavy cream has the highest fat content (approximately
36%), Whipping Cream (30%), Coffee/Light Cream (18%), and Half & Half
(10%). Substitutions of milk products (both cream and milk) may be used to
reduce the fat content. However, this may change the taste, consistency, and
texture of the ice cream. When substituting ingredients, be sure the total liquid
measurement remains the same as the original recipe.
•
Artifical sweeteners may be used to replace sugar in a recipe. Add only to a
cooled mixture as heat affects the sweetness.
•
The ice cream mixture should be 2 inches (5 cm) from the top of the freezer
canister. This allows for expansion during the freezing process.
•
For recipes containing alcohol, add the alcohol during the last 2 minutes of the
freezing process. Alcohol can adversely affect the freezing process if added
earlier.
•
The flavor of sorbets is greatly dependent on the ripeness and sweetness of the
fruit or juice used so be sure to taste the mixture prior to freezing. If the flavor is
too tart, add sugar. For fruits that are very ripe and sweet, decrease the amount
of sugar.
Note:
Freezing reduces sweetness.
•
The ice cream or sorbet mixture must be liquid before freezing. Do not use stiff
or frozen ingredients such as whipped cream or frozen liquids or juices.
•
Ice cream or sorbets should be stored in airtight containers in the freezer. Do
NOT store in the freezer canister.
•
Do NOT operate this appliance for longer than 40 minutes at a time. If the
mixture is not frozen or has begun to thaw, do not continue. Possible reasons
for the mixture not freezing include:
Summary of Contents for SITCMLP
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